Making Your Own Pumpkin Puree!

It's (officially!) pumpkin season!

It’s (officially!) pumpkin season!

Though pumpkin spice madness has been going on for over a month even with the summer heat wave still in effect, I wanted to make sure I waited until it was officially fall before I started spicing it up on here!

Landon grew his own pumpkins this year and due to the crazy weather, many of them are ready already. While I’m ready to eat pumpkin, I’m not quite ready to carve a Jack-O-Lantern, so I figured I’d take some of our mid-size pumpkins and try to do my own puree.

Honestly, I’ve never investigated how to turn a pumpkin into anything edible. I remember my husband’s co-workers sent him home with a pumpkin for me to turn into a pie, and I remember being so mad he volunteered me!

However it was pretty easy and now I already have a stash for when that pumpkin craving hits me… weekly.

We planted a few pumpkin varieties, one of which was “Sweet Sugar Pie,” a smaller size pumpkin. To make your own puree, a pumpkin about the size of your toddler’s head works best, even if it falls in that 90th percentile. Both the ease of cooking and the taste are better. Anything labeled “Sugar” or “Pie” is also sure to be the right size and taste.

You’ll want to chop off your pumpkin stem as close to the top as you can, not as you would do to carve a Jack-O-Lantern. Next, cut it in half lengthwise and scoop out the pumpkin guts. Tiny helpers are great for this part! We set ours aside to make seeds with but alas, this time they went to the chickens in a spell of pregnancy exhaustion.

Landon was happy to get the pumpkin guts out for me!

Landon was happy to get the pumpkin guts out for me!

You’ll roast your pumpkin pieces face down in the oven set to 350 degrees for about an hour. I lined an older baking sheet with parchment paper to make clean up easy. When I could stab my pumpkins with a fork, I knew they were ready.

Ready to bake!

Ready to bake!

I let them cool, then scooped out the flesh from the skins and threw in a food processor.

Wait for them to cool before trying to scoop!

Wait for them to cool before trying to scoop!

I bagged it up in freezer bags in useable sizes. Many recipes like pancakes or brownies only call for about a cup of puree, so I did some smaller bags and then some whoppers for when I get rolling with making pumpkin rolls!

My kitchen smelled so good- better than any pumpkin pie candle on the market- that I actually got inspired to make some pumpkin pancakes! I’ll share the recipe soon, but just thinking about them makes me want to make them all over again!

Mmm Pumpkin Pancakes!

Mmm Pumpkin Pancakes!